I modified the original recipe to include chorizo, which lends the dish a smoky, paprika-infused richness and transforms it from being just another ho-hum chicken dinner into something with a bit more kick.
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Recipe adapted from Ina Garten at www.foodnetwork.com
- 3 large chicken breasts (or the leftovers from a roast chicken)
- olive oil
- salt and freshly ground black pepper
- 225 g chorizo sausage, sliced or cubed, depending on size
- 50 g unsalted butter
- 1 kg new potatoes, quartered or cut into bite-sized dice, depending on size
- 2 red onions, chopped
- 2 red peppers, large diced
- 3 garlic cloves, minced
- 2 teaspoons chopped fresh thyme (or 1 teaspoon dried thyme)
- 1 teaspoon smoked paprika
- 1 tablespoon tomato paste
- 6 scallions, white and green parts only, chopped
- a large handful of chopped fresh parsley
- sour cream and grated cheddar cheese, for serving
Preheat the oven to 180°C.
Place the chicken breasts on a baking sheet. With your hands, rub each piece on both sides with olive oil and sprinkle generously with salt and pepper. Roast the chicken for 25 to 30 minutes, until the chicken is just cooked through. Set aside until cool enough to handle, then cut the chicken into bite-sized pieces. (Alternatively, just use diced leftovers from a roast chicken.)
Meanwhile, heat a large pan and add the chorizo. Once the chorizo has started to release its oil and has become a little browned and crispy, remove the pieces from the pan with a slotted spoon and set aside.
Add half the butter to the same pan, then add the potatoes and onions and some salt and pepper and sauté over a medium heat for 20 to 30 minutes, until the potatoes are evenly browned and cooked through.
In a separate pan, melt the remaining butter. Add the red peppers, garlic, thyme, paprika, tomato paste and some salt and pepper and sauté over a medium heat for about 5 minutes, until the edges of the peppers are seared.
Add the pepper mixture to the potatoes along with the chicken and chorizo and heat through, stirring to combine all the ingredients. Add the scallions and parsley, toss together and place on a serving platter. Serve with sour cream and cheddar cheese on top.
This recipe, and more, is available on Dinner du Jour
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